May 30, 2013

These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado. Serve this over a bed of greens for a quick, light summer meal.

It's really starting to feel like summer around here, temperatures are expected to hit 90 today. I can actually smell summer in the air, which gets me sooo excited!! After a long weekend of going to BBQ's and too many glasses of sangria, this week I am keeping it low carb and light. I love shrimp, it's naturally lean and cooks in minutes, which makes it perfect for a quick weeknight meal.

I've attempted shrimp cakes in the past, but always had issues with them holding together well so this time I decided to pulse the raw shrimp in the food processor and that worked out perfect. I left some of the seeds from the jalapeno to give it a little heat but you can leave them out if you don't like spicy food. My plan was to grill them, but the patties were a bit delicate and I decided to saute them on the pan instead which worked out perfect. Topped with fresh lime juice and a few thin slices of avocado on top, this was flavorful and light.

I tried these last night. For the readers who asked about using frozen shrimp, frozen/thawed raw shrimp worked just fine for me; make sure you really squeeze them dry, though. I really liked the simplicity of the recipe. I didn't add any of the jalapeno seeds, which I think was a mistake because the cakes ended up a little bland for my tastes. Maybe I'll also add some cumin and chili powder next time. I think these would be really good chopped up inside of a taco with some fun toppings. I am eating one of the leftover patties cold, chopped up over a salad, for lunch.

We just chopped the shrimp very fine with a knife (well, actually first I tried the meat grinder - that was a big fail). The chopped shrimp worked perfectly and this was DELICIOUS. Served with cilantro lime rice and grilled corn.

This is why we rarely eat out anymore... food with flavor! Served over a bed of lemon basil pasta with scallions and zucchini... yumm! Next time I think we'll go Asian with a ginger soy sauce over cellophane noodles. Thanks Gina...you really nailed this one!

Hi Gina! These looks so tasty. I have some crab meat already in the fridge....do you think I could exchange the crab for the shrimp? Love you site as always and I'm always spreading the word to friends that I HAVE to check out Skinnytaste!

Hi Gina! These looks so tasty. I have some crab meat already in the fridge....do you think I could exchange the crab for the shrimp? Love you site as always and I'm always spreading the word to friends that I HAVE to check out Skinnytaste!

Delicious. I normally don't do anything to change your recipes, but in this case, I wanted to grill them and I was concerned they would fall apart - so I added an egg (with a double recipe) for binding and froze them before grilling. They held up perfectly on the grill! Everyone loved them. I only added some of the jalapeno seeds, next time they are all going in.

Can't wait to make these! My husbands travels a lot so I like to have go to dinners ready in my freezer. Do you think I could freeze the leftovers patties? If so, would you freeze them raw or cook them first? Thank you!

Amazing! I served these with your Summer Pasta Salad with Baby Greens - a terrific and satisfying summer meal. I'm not much of a spicy food person, so I left the seeds out but I think next time I will leave some of them in. Also thought I might add some lime zest to brighten up the lime flavor. But frankly, they are delicious just as the recipe is written.

Omg! Sooooo good! I made these tonight; I just used seasoned breadcrumbs instead of Panko as that was what I had on hand. I also was always going to leave the avocado off, but then I FORGOT to squeeze the lime on it. Still amazing. You can't mess this one up. Also, I did it without gloves - super sticky but doable.

I made these last night Paleo style - used a teaspoon of Coconut Flour instead of breadcrumbs - they were DELICIOUS! I'll definitely be making these over and over again (and ps - it was totally worth peeling about 75 uncooked shrimp)!!

i have never tasted anything as nice as this!! love love love love love this!!! flavours are incredible! i want to host a dinner party now just so i can show this off to my friends!! was this recipie your own or from a book?

I didn't feel like cleaning a pan, so I put tin foil on a baking sheet and sprayed it with cooking spray. I then baked them for 10 minutes at 400. Then all I did was throw away the foil. Perfection! :-)

Made these last night with frozen defrosted prawns (dried off well). I kept some back and hand chopped to leave some bigger chunks. They firmed up enough after a couple of hours in the fridge that I cooked them in my Optigrill on the fish setting and they turned out perfectly. One of the best recipes I've made from your site so far!